Minutes Prep time: 30
Minutes Total time: 30
Servings: 6
Difficulty: Intermediate
1/2 cup salted butter, softened
2 tablespoons fresh rosemary, finely chopped
1 tablespoon fresh thyme
1 loaf (14.3 ounce) Udi’s™ Gluten Free Multigrain Bread (12 slices)
6 slices Muenster cheese
6 slices provolone cheese
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 484 mg | 48% |
| Carbohydrate | 27 g | 9% |
| Cholesterol | 83 mg | 28% |
| Total Fat | 37 g | 56% |
| Iron | 1 mg | 7% |
| Calories | 501 kcal | 25% |
| Sodium | 794 mg | 33% |
| Protein | 21 g | 42% |
| Saturated Fat | 20 g | 98% |
| Sugars | 4 g | 0 |
| Vitamin C | 1 mg | 1% |
Mash butter and herbs together in a small bowl with a fork until well blended.
Heat a large skillet or electric griddle for medium-low heat.
Top 6 gluten free bread slices with 1 slice provolone and one slice muenster, cutting if necessary to prevent overhang. Top with remaining bread slices. Spread prepared herb butter on outsides of sandwiches, a little more that 1 teaspoon per side.
Toast sandwiches in skillet or on griddle 4 to 6 minutes on each side or until golden brown and cheese is melted.
These gluten free grilled cheese sandwiches are also great made with gruyere, cheddar, and/or Colby-Jack cheese.
Herb Butter Gluten Free Grilled Cheese Sandwiches
